Cheesecake with Salted Caramel
Cheesecake pairs well with various beverages, depending on your preferences:
Coffee: Espresso, latte, or cappuccino complement the creamy texture.
Tea: Green, black, or herbal teas are a popular choice.
Cocoa or hot chocolate: Great with chocolate cheesecakes.
Milkshakes or frappés: A fun addition, especially with fruity cheesecakes.
Updated : 03 May, 2025
Easy
About 10 min.
Ingredients
Pagrindui
200 grams
Wheat flour
100 grams
Sugar
Base
80 grams
Butter
1 units
Eggs
1 grams
Salt
Filling
560 grams
Curd cheese
140 milliliters
Cream
120 grams
Sugar
20 grams
Cornstarch
20 grams
Vanilla sugar
2 units
Chicken eggs
6 grams
Lemon zest
30 milliliters
Lemon juice
Caramel
140 grams
Sugar
100 milliliters
Cream
60 grams
Butter
35 milliliters
Water
1 grams
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Gather all the necessary ingredients for the crust.
Step 2
In a blender, combine flour, sugar, and salt. Blend until fine crumbs form. Add cold butter and egg, then blend again until the mixture resembles wet crumbs. If you don’t have a blender, you can rub the ingredients together by hand. Avoid overmixing, as it will make the crust too hard.
Step 3
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Press the chilled dough into the bottom and sides of a parchment-lined springform pan or baking ring (Ø 20-22 cm). Prick the base with a fork.
Step 5
Place parchment paper on top of the crust and add baking weights (such as beans). Bake in a preheated oven at 180°C (356°F) for 30-40 minutes. Then remove the baking weights and let the crust cool completely.
Step 6
Prepare the filling. Use cream cheese like Philadelphia. Grate the lemon zest with a fine grater.
Step 7
In a blender, combine cream cheese, sugar, cornstarch, eggs, cream, lemon juice, and zest. Blend until smooth.
Step 8
The mixture should be thick but pourable. If you don’t have a blender, use a mixer—it will take a bit longer.
Step 9
Wrap the springform pan with the crust in 2-3 layers of foil. Place it on a baking tray. Pour in the cheesecake batter and smooth the surface. Pour 3-5 mm of water into the tray. Bake the cheesecake for about 1.5 hours at 140°C (284°F). The edges should be set, while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside for another 30 minutes.
Step 10
Remove the foil, let the cheesecake cool at room temperature, then refrigerate for 4-5 hours.
Step 11
Now, prepare the caramel. You can make it sweet or salted—I prefer the salted version.
Step 12
In a saucepan with a thick bottom, combine sugar and water.
Step 13
Bring to a boil over medium heat and cook until the mixture turns amber-gold. Do not stir, as this will cause crystallization.
Step 14
Turn off the heat, add butter, and stir with a wooden spatula. Turn the heat back on and warm slightly, then turn it off again. Slowly pour in hot cream while constantly stirring. Add sea salt and mix well. The caramel should be smooth and fluid. It will thicken slightly as it cools.
Step 15
Pour the salted caramel over the cheesecake, decorate as desired, and serve. Enjoy!